14 December 2012,22:14 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Grind all the masala ingredients.
  • Chop onion thin and long.
  • Chop beans and carrots.
  • Shell peas for 200 grams.
  • Extract coconut milk or use readymade coconut milk available in market.
  • Fry vegetables in a tablespoon of oil,adding turmeric powder; fry onions to golden color and keep aside.
  • Heat oil,roast cardamom,clove,cinnamon and bayleaf. Add the masala paste and fry enough for the masala to settle at the bottom.
  • Now add the mint leaves, and curd and stir. When it is thick, add salt and pressure-cook with Basmati rice (stir rice in ghee for a few seconds before cooking) for 2 whistles. Add coconut milk and required water for rice.
  • Now mix vegetables and onions and roasted cashews.
  • Serve with a mixed raita.


  • 750 grams of basmati rice
  • 200 grams of peas
  • 300 grams of carrots
  • 300 grams of beans
  • 300 grams of onions
  • 1 teaspoon turmeric powder
  • 200 grams yoghurt
  • 50 grams of Roasted split cashews
  • 300 grams of coconut milk
  • 100 ml of IDHAYAM Sesame oil
  • 5 Cardamoms
  • 200 grams of mint leaves
  • 2 clove
  • 2 small piece of cinnamon
  • 3 of bay leaf
  • Salt to taste


  • 2 tablespoon of mint leaves
  • 100 grams of baby onions
  • 15 pods of garlic
  • 6" piece of ginger
  • 5 Red chillies
  • 3 Green chillies
  • 200 grams of coriander leaves
  • 2 tablespoon of saunf
  • 2 large tomato

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